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To Blanch Almonds and Other Nuts
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 256. The excerpt below is the record exactly as published.
To Blanch Almonds and other Nuts. — Remove the shells, cover with boiling water, and let them stand till the dark skin will rub off easily. Then put them in cold water
Cook this with the app: pantry check, scaling, and the assistant.